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Ingredients
1 ½ cups Apple cider
- 1 cup Chicken broth
- ¾ cup C&H® Light Brown Sugar
- ¼ cup Dijon mustard
- 2 tablespoons Apple cider vinegar
- 3 Fresh sage leaves
- 1/2 teaspoon Salt
- ¼ teaspoon Black pepper
- 1/8 teaspoon Ground cloves
For the glaze
½ cup Bread crumbs
- ¼ cup Onion, finely chopped
- ¼ cup Parsley, chopped
- 1 ½ teaspoons Salt
- ½ teaspoon Black pepper
- ¼ teaspoon Rubbed sage (dry)
- 1 pound Ground turkey
- 1 large Egg, beaten
- 2 tablespoons Extra virgin olive oil
For the meatballs
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Instructions
Step 1
Combine all the ingredients for the glaze in the crockpot. Cook on high, uncovered, for 15 minutes.
Step 2
While the glaze is cooking, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs, except the olive oil. Mix until well blended. Shape into 24 meatballs.
Step 3
Add one tablespoon of olive oil to a skillet, cook the meatballs over medium heat until browned. Work in batches to avoid overcrowding the skillet. Add the meatballs to the slow cooker and stir to coat with glaze.
Step 4
Cover the crockpot and cook on low for 2 ½ hours, or until the internal temperature of a meatball tested with a thermometer reads 165°F. Garnish with chopped parsley and serve.
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